vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Brandy Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 103. The excerpt below is the record exactly as published.
V2 cup butter. 1 tablespoon lemon juice, with a 1 cup powdered sugar. little of the grated rind or any fruit juice strained. Cream butter, add the sugar and the fruit juice. Beat until very light, and pile on dish and place in ice-box to chill. PUDDING SAUCES. 229 Brandy Sauce. % cup butter. 2 eggs. 1 cup powdered sugar. 1 tablespoon cornstarch. 14 cup brandy. 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.